GRILLED CHICKEN LEGS
Tender, juicy chicken legs in a delicious seasoning that are grilled for a quick and easy dinner!
Provided by Julie Evink
Categories Main Course
Time 40m
Number Of Ingredients 7
Steps:
- Preheat grill to 350 degrees F.
- In a small bowl combine all the rub ingredients, set mixture aside.
- Pat chicken dry with paper towel. Place chicken in a plastic resealable bag or bowl. Add olive oil and toss to coat.
- Add spice mixture to bag or bowl and toss to coat chicken legs.
- Place chicken legs on preheated grill over direct heat. Grill for 30 minutes, rotating every 10 minutes, or until they reach an internal temperature 165 degrees F. I actually prefer my chicken legs about 180-190 degrees so they fall off the bone and there's no bloody spots around the bone.
Nutrition Facts : Calories 344 kcal, Carbohydrate 1 g, Protein 21 g, Fat 28 g, SaturatedFat 7 g, Cholesterol 120 mg, Sodium 693 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
THE BEST CHICKEN STOCK
Yes, it's easy to grab a box of broth at the grocery store but making this homemade chicken stock is definitely worth it. Our version is clean-tasting and neutral so you can use it in all types of cuisines. We left out the salt, so you can adjust the level to suit your recipe or taste. Instead of using a whole chicken, we call for bones because they add body to the finished stock. Save chicken bones in the freezer until you have enough to make a batch or order them from your butcher.
Provided by Food Network Kitchen
Categories condiment
Time 3h
Yield About 4 quarts
Number Of Ingredients 8
Steps:
- Put the chicken backs and bones, carrots, celery, onion, parsley, leek greens, garlic, black peppercorns and 6 quarts (1 1/2 gallons) of cold water in a large stock pot. Set over high heat and bring to a boil. Lower the heat to maintain a gentle simmer and cook until the stock has reduced by about a third, about 3 hours, occasionally skimming away the fat and scum.
- Use a slotted spoon or tongs to remove the large pieces of vegetable and bone from the pot and discard. Strain the stock through a fine-mesh sieve into another large stock pot. Cool completely, cover and store in the refrigerator for up to 3 days or in the freezer for up to 3 months.
CHICKEN STOCK
Steps:
- Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.
- Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.
CHICKEN STOCK
Provided by Ina Garten
Time 4h20m
Yield 6 quarts
Number Of Ingredients 11
Steps:
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.
RICH CHICKEN STOCK
Provided by Bobby Flay
Time 4h40m
Yield about 6 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F.
- Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
- Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.
CHICKEN STOCK
Provided by Tyler Florence
Yield 2 quarts
Number Of Ingredients 9
Steps:
- Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1½ hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
- Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
- Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.
CHICKEN STOCK
This recipe for an intense, lovely chicken stock is full of deep flavors and provides a perfect base for soup. Feel free to use leftover bones from roast chicken, but at least half of the bones should be raw. Ask your butcher for feet, heads and wings, which are all high in gelatin and will lend body to the stock. Once cooled, freeze the stock in old 32-ounce yogurt containers, which have the added benefit of being premeasured.
Provided by Samin Nosrat
Time 9h
Yield About 6 quarts
Number Of Ingredients 10
Steps:
- Put everything but the vinegar in a large stockpot. Bring the stock to a boil over high heat, then turn down to a simmer.
- Skim off any foam that rises to the surface. Add the vinegar. (It helps draw out nutrients and minerals from the bones into the stock.)
- Simmer the stock for 6 to 8 hours, covered, keeping an eye on it to make sure it stays at a simmer.
- Strain the stock through a fine-meshed sieve. Let cool.
- Scrape the fat that rises to the top. (Save it in the fridge or freezer for matzoh ball soup.) Refrigerate for up to 5 days, or freeze for up to 3 months.
Nutrition Facts : @context http, Calories 2, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 0 grams
More about "chicken stock on the grill food"
CLASSIC CHICKEN STOCK RECIPE - ANDRé SOLTNER - FOOD & WINE
From foodandwine.com
HOW TO KEEP CHICKEN FROM STICKING TO THE GRILL [4 EASY …
From theonlinegrill.com
HOW TO MAKE THE BEST CHICKEN STOCK | FOODIECRUSH.COM
From foodiecrush.com
HOW TO MAKE CHICKEN STOCK | COOKING SCHOOL | FOOD …
From foodnetwork.com
Author Food Network Kitchen
HOW TO GRILL CHICKEN BREAST PERFECTLY EVERY TIME | FOOD …
From foodnetwork.com
Author Food Network KitchenEstimated Reading Time 5 mins
BROTH VS. STOCK: WHAT’S THE DIFFERENCE? - FOOD NETWORK
From foodnetwork.com
BULGUR WHEAT SALAD WITH GRILLED CHICKEN AND SUMMER VEGETABLES
From irishtimes.com
CHICKEN AND GOUT: HOW MUCH TO EAT AND COOKING TIPS - VERYWELL …
From verywellhealth.com
PERFECTLY GRILLED CHICKEN, ROASTED MUSHROOM LARB AND SPAGHETTI …
From nytimes.com
18 EASY MARINATED CHICKEN RECIPES - CHICKEN MARINADE …
From thepioneerwoman.com
HOW TO MAKE CHICKEN STOCK : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
CHICK-FIL-A TESTING NEW GRILLED CHICKEN SANDWICH, PEACH DRINKS RETURN
From usatoday.com
MY TRIED-AND-TRUE METHOD FOR HOMEMADE CHICKEN STOCK | KITCHN
From thekitchn.com
THE BEST WAY TO GRILL A CHICKEN? ON A CAST-IRON SKILLET
From foodandwine.com
HOW TO MAKE PERFECT GRILLED CHICKEN, ACCORDING TO A GOLF-CLUB CHEF
From golf.com
CHICKEN STOCK VS BROTH + RECIPE AND VIDEO | KEVIN IS COOKING
From keviniscooking.com
HOW TO GRILL CHICKEN - SIMPLY RECIPES
From simplyrecipes.com
GRILLED CHICKEN PHOTOS, DOWNLOAD THE BEST FREE GRILLED CHICKEN …
From pexels.com
HOW TO GRILL CHICKEN | BBC GOOD FOOD
From bbcgoodfood.com
HOW TO GRILL SALMON, CHICKEN, PORK CHOPS AND STEAK - THE NEW …
From nytimes.com
11 EASY AND DELICIOUS RECIPES WITH CHICKEN STOCK - THE SPRUCE EATS
From thespruceeats.com
POPEYES BLACKENED CHICKEN SANDWICH NOW ON RESTAURANT'S …
From usatoday.com
HOW TO MAKE CHICKEN STOCK - ATBBQ.COM
From atbbq.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love